Tender 5-Ingredient Crock Pot Pot Roast Recipe

Name: Tender 5-Ingredient Crock Pot Pot Roast Recipe
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 5 to 6 pound pot roast; 2 (10.75 ounce) cans condensed cream of mushroom soup; 1 packet onion soup mix (1 ounce); 1 1/4 cups water (or substitute with beef broth or red wine); Salt and pepper to taste

Author: Emily Frost

Published: December 18, 2025

Updated: December 24, 2025

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There’s nothing quite like walking into a house that smells like a slow-cooked pot roast—it’s the kind of aroma that makes everyone gather around the table before you even call them. This Crock Pot Pot Roast Recipe is my go-to for busy weeknights when I want a hearty, no-fuss meal that feels like a warm hug. Just toss a few simple ingredients into the slow cooker in the morning, and by dinnertime, you’ve got tender, fall-apart beef swimming in the most delicious gravy. My kids always ask for seconds (and thirds!), and honestly, I don’t blame them. It’s comfort food at its easiest and tastiest.

Table of Contents

Why You’ll Love This Crock Pot Pot Roast Recipe

Let me tell you why this recipe has been on constant rotation in my kitchen for years. First off, it’s embarrassingly easy – we’re talking 10 minutes of prep, then you walk away and let the slow cooker work its magic. The flavor? Oh my goodness. That cream of mushroom soup and onion soup mix combo creates this rich, savory gravy that’ll have you licking the spoon. And here’s the best part – it makes everyone at the table happy, from picky kids to hungry husbands. Trust me, this is the kind of meal that’ll have your family begging you to make it again!

Ingredients for Crock Pot Pot Roast Recipe

Grab these simple ingredients – that’s all you need for the most comforting pot roast ever! The beauty of this recipe is how few things you actually have to buy. I always keep these staples on hand for last-minute dinner miracles.

5 to 6 pound pot roast – Look for a good marbled chuck roast; that fat equals flavor!
2 (10.75 ounce) cans condensed cream of mushroom soup – The secret to that luscious gravy. Cream of golden mushroom works too if you want extra depth.
1 packet onion soup mix (1 ounce) – My little flavor bomb! This gives that savory umami kick.
1 1/4 cups water – Or get fancy and use beef broth instead. Sometimes I swap 1/4 cup of the liquid for red wine when I’m feeling fancy.
Salt and pepper to taste – Don’t skimp here! I’m generous with both sides of the roast.

See? Nothing complicated. The magic happens when these humble ingredients spend hours getting to know each other in your slow cooker. I promise your kitchen will smell amazing!

How to Make Crock Pot Pot Roast Recipe

Okay, let’s get cooking! This is where the magic happens – turning that hunk of beef into a melt-in-your-mouth masterpiece. I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through every step so yours turns out perfect too.

Step 1: Prep the Roast

First things first – give your crock pot a quick spritz with non-stick spray. Nobody wants their delicious roast sticking to the bottom! Then pat your roast dry with paper towels (this helps with browning if you choose to do that first) and give both sides a generous sprinkle of salt and pepper. I like to rub it in like I’m giving the meat a little massage – weird, maybe, but it works!

Step 2: Mix and Pour Sauce

Now for the easy part – grab a bowl and dump in both cans of cream of mushroom soup, the onion soup mix, and your water (or broth/wine if you’re feeling fancy). Stir it up until it’s smooth and dreamy. Pour this heavenly mixture all over your roast, making sure to coat every inch. Don’t worry if it looks like a lot of liquid – trust me, your roast will drink it all up as it cooks!

Step 3: Slow Cook to Perfection

Here’s where patience comes in. Put the lid on tight and set your slow cooker. I prefer low and slow – 8 hours makes the meat so tender you won’t even need a knife. If you’re short on time, 4-5 hours on high will work, but low is better! You’ll know it’s done when you poke it with a fork and the meat just falls apart. That’s when you’ll start seeing hungry faces peeking into the kitchen!

Expert Tips for the Best Crock Pot Pot Roast

After making this pot roast more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness!” levels of delicious. Here are my can’t-live-without tips:

Brown that roast! I know it’s an extra step, but searing the meat in a hot skillet first creates incredible flavor. Just 2-3 minutes per side until it gets that gorgeous crust.
Wine makes it divine. Swap 1/4 cup of the water for red wine – it adds such richness! No wine? Beef broth works beautifully too.
Gravy too thin? Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir into the hot juices, and let it bubble for 5 minutes to thicken.
Don’t peek! Every time you lift that lid, heat escapes. Resist the urge until the last hour.

These little touches make all the difference between a good dinner and a “when are you making this again?” meal!

Serving Suggestions for Crock Pot Pot Roast

Oh, the possibilities! This pot roast practically begs to be served with creamy mashed potatoes – that gravy is liquid gold over them. My family also loves it with roasted carrots and onions that cook right in the crock pot during the last hour. For busy nights? Just dump some baby potatoes in at the start – one-pot magic! A crusty loaf of bread never hurts either for sopping up every last drop.

Storing and Reheating Crock Pot Pot Roast

Here’s the best part about this pot roast – it tastes even better the next day! Store leftovers in an airtight container in the fridge for 3-4 days. Want to freeze it? Portion it out with some gravy and it’ll keep beautifully for 2-3 months. When reheating, I like to warm it gently in a saucepan with a splash of broth to keep it moist. Microwave works too – just cover it and heat in short bursts so it doesn’t dry out. Pro tip: The gravy thickens as it cools, so add a little water when reheating!

Crock Pot Pot Roast Recipe FAQs

I get asked about this recipe all the time, so let me answer the most common questions that pop up in my kitchen (and probably yours too)! These are the little things that can make or break your pot roast experience.

Can I use beef broth instead of water?
Absolutely! I actually prefer it – beef broth adds so much more depth of flavor. Just swap it 1:1 for the water in the recipe. Sometimes I’ll even use half broth and half red wine for extra richness.

How do I keep my roast from drying out?
Two words: low and slow. Cooking on high heat can make the meat tough. Always go for the 8-hour low setting if you can. Also, make sure there’s enough liquid covering at least half the roast – that cream of mushroom soup mixture is your best friend here!

Do I have to brown the meat first?
Nope! That’s totally optional. It adds great flavor, but I’ve made this dozens of times without browning when I’m in a rush, and it still turns out delicious. The slow cooker works its magic either way.

Can I add vegetables to cook with the roast?
Yes! Toss in carrots, potatoes, or onions during the last 2-3 hours of cooking. If you add them at the beginning, they’ll turn to mush. I like to do my veggies separately though – that way I can control how tender they get.

Nutritional Information

Just so you know what you’re diving into, here’s the nutritional breakdown per serving (and trust me, you’ll want every bite!). One generous portion packs about 450 calories with a solid 50g of protein to keep you full. You’re looking at 20g fat (8g saturated), 10g carbs, and 800mg sodium. Remember, these are estimates – the exact numbers can vary based on your specific ingredients. But let’s be real, when that tender beef hits your fork with that rich gravy, nutrition facts are the last thing on your mind!

Did you try this crock pot pot roast recipe? I’d love to hear how it turned out for you! Leave a comment below or tag me on social media – nothing makes me happier than seeing your family enjoying my recipes as much as mine does! Follow along on Facebook for more updates!